The Chew: White Cheddar Mac ‘n’ Cheese Recipe

The Chew: White Cheddar Mac ‘n’ Cheese Recipe

The co-hosts of The Chew were sharing their best show-stopping sides, just in time for the upcoming holidays. Carla Hall helped a woman named Amanda who wanted a show-stopping mac ‘n’ cheese for her Thanksgiving table. She explained that macaroni and cheese is a staple at her family’s table, so she wanted an amazing recipe to bring to her in-laws to show them that mac ‘n’ cheese belongs on the Thanksgiving table.

To get the recipe for this show-stopping Mac ‘n’ Cheese, click next page.

The Chew: White Cheddar Mac ‘n’ Cheese Recipe Ingredients

• 3 C whole milk
• 5 tbsp unsalted butter – divided
• 1 large egg
• 1 lb white cheddar cheese – divided, shredded
• 1 tbsp horseradish – peeled and freshly grated
• 1 tsp kosher salt
• 1 lb elbow macaroni
• 1 bunch thyme
• 1/4 C all-purpose flour
• 8 oz cream cheese – cut into cubes
• 8 oz Emmentaler cheese – shredded (substitute with Swiss)
• 1/2 tsp nutmeg – freshly grated
• 1/2 tsp white pepper – ground

The Chew: White Cheddar Mac ‘n’ Cheese Recipe Directions

1. Preheat oven to 350 degrees
2. Bring a large pot of boiling water to a boil
3. Add the pasta and cook for 2-3 minutes
4. Drain and set aside
5. Put a small pot over medium heat and add the milk and thyme
6. Once bubbles form around the edges, reduce heat to low
7. In a large heavy-bottomed pot or Dutch oven, add 4 tbsp butter and place over medium heat
8. Melt the butter and add the flour
9. Cook, whisking consistently, for 5 minutes
10. Slowly add the warm milk, whisking constantly to prevent lumps
11. Throw away the thyme
12. Increase heat to medium-high and bring to a simmer
13. Cook, stirring frequently with a wooden spoon, until thickened, about 5 minutes
14. Remove from heat
15. In a medium bowl, add the egg and beat with a whisk
16. Add about 1/4 C of hot sauce to the egg, whisking vigorously to combine and temper
17. Add the tempered egg to the pot, whisking vigorously until smooth
18. Add the cream cheese, half the cheddar cheese, Emmentaler cheese, nutmeg, horseradish, salt, and pepper
19. Whisk to combine and melt the cheese
20. Add the drained pasta and stir to combine
21. Butter a 9 by 13 inch casserole dish with the last 1 tbsp of butter and add the macaroni and cheese
22. Top with the rest of the cheddar cheese
23. Bake for 20-25 minutes until bubbling and golden on top